I clearly remembered the first time that I came across bamboo clams (some call it razor clams) were at Ah Yat Seafood Restaurant, when I had one big steamed garlic bamboo clams at $10. Every mouthful was eaten with cautious, as there are only so much meat in ONE clam.

Hence, I was truly shocked when the whole plate of Bamboo Clams with Black Pepper Sauce appeared right in front of me. For every precious bamboo clams that I conquered, my heart was smiling with a sense of victory. In the hands of a master, these bamboo clams are soaked to softness in the mild spicy gravy, incredibly sweet, succulent, and crunchy.

One of my favorite childhood memories was eating mussels stir-fried with a black bean sauce. It is a traditional Cantonese way of cooking shellfish, whether they be mussels, clams, crab, or even sea snails. These green shell mussels are in a rich and fragrant black bean sauce, which lends an authentic flavour to the dish. A bowl of rice, please!

My friends enjoyed the Soft Shell Crab with Five Spice Powder except me. Perhaps it was the only deep fried dish we had, while the rest of the dishes were all stir fried with some sauces. I prefer to eat the original soft shell crab in the buffet line as I thought the five spice powder made the dish too salty.

I truly enjoyed the Grey Prawns with Spicy Garlic Prawns. The prawns had that crystal, crunchy texture giving way to firm flesh, seasoned robustly with garlic and chilli, very well executed!

If you are a chilli lover, you would definitely love this. However, I find the Fresh Black Mussel with Sambal Sauce a tad too spicy for my tastebud. The supposedly sweet and fresh mussel meat was covered by the sambal sauce.

White Clams with Spicy Onion Sauce is another dish we truly love. We had the freshest clams served to us, stir fried with diced chillies and sweet onions, you get that sweet yet a lil spicy flavour. Stunner!

Chef Jackson Goh

In addition, back by popular, from Mondays to Fridays, Chef Jackson Goh will continue to steam your freshest catch such as Promfret, Sea Bass, Snapper, Sea Bream, Black and Red Tilapias and offer you the choice of which cooking style including Hong Kong, Teo Chew, Nonya or Thai Lime and Chilli, or if you prefer your fish to be Deep Fried, you can choose the sauces to be either sweet and sour or black bean.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.